Chicken Asparagus & Acorn Squash

Today I am sharing you this simple Chicken Asparagus & Acorn Squash. It’s a very healthy recipe that I am sure your family will love. I love the combination of ingredients on this meal because they are all healthy. I added my homemade cream of mushroom to this recipe to get the chicken a delicious sauce and to keep it moist while it’s baking in the oven.

I used about three chicken breast that I just sliced in half so it will be thin enough to roll. Before rolling the chicken make sure you season it with ground black pepper and salt. Cut up the end of the asparagus and wash them before adding it in the middle of the chicken breast.

This is how the chicken look after you roll all of them and tied using the cooking twine. Just put them aside while waiting for your iron skillet to be hot. I use about 2 to 3 tablespoons of oil to seared the chicken, I didn’t cook it all the way since I’ll be baking them in the oven.

I put three of the chicken rolls at a time in the skillet since I was using my medium size iron skillet. As I finished searing each of them, I add the chicken in my 9 inches Pyrex and put them aside, and made my cream of mushroom.  The cream of mushroom that I made was pretty easy, I just basically use the same skillet that I used to sear my chicken.  While the I’m doing all the sauce and prepping my chicken, my oven is also doing its work baking the acorn squash.

Chicken Asparagus & Acorn Squash is very healthy to serve for weekly meal prep. If you watch what you eat each week this recipe is perfect for you.  I seasoned the squash with garlic salt, ground black pepper, oregano,  and Italian seasoning, and I also added a little bit of water in the pan before I baked the squash.

I must say this dish is very delicious, and the chicken came out so tender.  I paired this chicken asparagus & acorn squash with quinoa.  However, if you don’t want to eat quinoa you can pair it with rice or eat it just the way it is.

I hope that you all enjoy this recipe, and please don’t forget to follow my blog.

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Chicken Asparagus & Acorn Squash
Print Recipe
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
5 people 15 minutes
Cook Time
45 - 60 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
45 - 60 minutes
Chicken Asparagus & Acorn Squash
Print Recipe
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
5 people 15 minutes
Cook Time
45 - 60 minutes
Servings Prep Time
5 people 15 minutes
Cook Time
45 - 60 minutes
Ingredients
Baking the Acorn Squash
  • 1 acorn squash seeded, slice and cleaned
  • 2 tbsp olive oil
  • 1 tsp garlic salt
  • ground black pepper
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • ¼ cup water
Chicken Asparagus
  • 3 boneless chicken breast cut in half
  • 1 tsp ground black pepper
  • 3 tbsp olive oil
  • 1 bunch of asparagus cleaned
Cream of Mushroom
  • ½ cup mushrooms
  • ½ cup onions
  • 3 tbsp ginger (optional)
  • 2 tbsp garlic
  • 1 ½ tbsp butter
  • 2 tbsp soy sauce
  • 2 tbsp gluten-free flour
  • corn starch if needed
  • 1 cup milk
  • 1 ½ cup water
Servings: people
Instructions
  1. Baked the Acorn Squash in 400 degrees for 45 minutes. Make sure you check on your squash since some oven doesn't have the same temperature.
  2. Start rolling your chicken with few asparagus in the middle. Tie the chicken using twine or toothpick if you don't have twine available.
  3. Sear all the roll chicken for about 2 minutes on both side.
  4. Once your done searing all the chicken. Add butter, the onions, and garlic and cook for 2 minutes.
  5. Add the gluten-free flour mix well. Then add soy sauce, water, salt, ground black pepper, and milk. Stir if well until all the ingredients are well combine. Bring to boil and let it cook for 3- 4 minutes.
  6. Once the sauce is finish, pout it over the chicken, covered it with foil, and let the chicken baked for 20 minutes in 350 degrees.
  7. Serve and enjoy.
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